Classic Creole Chaurice Sausage

Classic Creole Chaurice Sausage

Recipes with Creole Chaurice

Creole Chaurice is a spicy pork sausage from Louisiana. This recipe delivers authentic flavor, perfect grilled, pan-fried, or added to gumbos and jambalayas. The distinct spice and rich pork make it a versatile ingredient.

Prep Time

10 min

Cook Time

20 min

Servings

4

Difficulty

Easy

Ingredients

  • 400g Creole Chaurice sausage
  • 1 tbsp olive oil
  • 1 medium onion, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1/4 cup water
  • Optional: Hot sauce, to taste

Steps

1

Slice the Chaurice sausage into 1/2-inch thick rounds.

2

Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides.

3

Add the sliced onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

4

Pour water into the skillet, scraping up any browned bits from the bottom. Reduce heat and simmer for 5 minutes, or until the water has evaporated. Serve with your favorite sides and hot sauce, if desired.

Tips

For extra flavor, consider grilling the sausage first for a smoky char. If the sausage casing is tough, try pricking it with a fork before cooking.